Quick Links

and frosting in separate containers, and then frost the cupcakes at the picnic site. Although this goes against our rule of no last-minute preparations, this way you can keep piling on the delicious dark chocolate frosting as you eat your cupcake. If you eat your picnic within a couple of hours of packing it, you won't have to worry about refrigeration. If it's going to be much longer than that before you eat, consider packing the food in a cooler. Finally, don't forget to bring a few basic tools along: a pocketknife-with a corkscrew, if wine is on the menu-a blanket, some knives, forks, glasses, and plates (plastic and paper or silver and china, depending on your tastes and mode of transportation) . Premoistened towels are great for washing your hands before and after eating. A spare plastic bag for garbage also makes sense, especially if you've ventured off the beaten path-which is, after all, part of the fun of going on a picnic in the first place. Grilled Vegetable Sandwiches These are great make-ahead sandwiches. At the restaurant, we usually make them on Saturdays, but our staff likes to wait until Monday to eat them. Yields 4 sandwiches. 2 medium zucchini, sliced lengthwise y" inch thick 2 medium yellow squash, sliced lengthwise y" inch thick 11 cup olive oil for brushing on the vegetables Salt and freshly ground black pepper to taste 2 red peppers, roasted, peeled, and quartered � cup Sun-Dried Tomato 1 medium eggplant, sliced lengthwise y" inch thick 4 scallions, trimmed 4 medium portabella mushrooms, wiped clean, stems removed & Olive Spread (see recipe below) Four 6-inch lengths crusty French or Italian bread, sliced lengthwise 1 cup grated Asiago, dry Sonoma Jack, Provolone, or other sharp, dry cheese Brush the zucchini, squash, eggplant, scallions, and mushrooms lightly with olive oil and sprinkle with a little salt and pepper. Grill or broil until tender. Cut the grilled mushrooms into thin slices. If the bread is very thick, hollow it out slightly to make a pocket. Spread the Sun-Dried Tomato &; Olive Spread liberally on each slice. Layer the vegetables, including the roasted peppers, on one half of the bread, dividing them evenly among the four sandwiches. Pat the grated cheese on the other half and put the halves together. Sun-Dried Tomato Y4 You can find black-olive paste (labeled tapenade) in most supermarkets and in specialty food stores. Yields cup. &: 3 Tbs. black-olive paste y" cup extra-virgin olive oil 2 Tbs. balsamic vinegar 34 3 cloves garlic � cup coarsely chopped sun-dried tomatoes (reconstituted in water and drained before chopping, if necessary) 1 scallion, minced Salt and freshly ground black pepper to taste Olive Spread In a food processor, mince the garlic. Add the tomatoes and olive paste and puree. Add the olive oil and vinegar and pulse to incorporate. Add the scallion, salt, and pepper; pulse until just combined. The spread will keep, covered and refrigerated, for a couple of weeks. Pork Loin Sandwich with Mustard Use a coffee grinder dedicated to spices or a mortar and pestle to grind your whole spices. The coarse grind gives the pork a wonderfully textured crust and won't burn the way a finely ground rub might. Roast the pork loin at night when the kitchen is cooler. Yields &: 4 sandwiches. 1 Tbs. coarsely ground coriander seeds 2 lb. boneless pork loin, tied Salt and freshly ground black pepper to taste 3 Tbs. olive oil 8 slices hearty pumpernickel or other dark bread About � cup Apple Butter (see recipe at right) About y" cup coarse-grain mustard 1 1 Tbs. coarsely ground cumin seeds Tbs. coarsely ground mustard seeds Heat the oven to 350°F. Combine the cumin, mustard, and coriander. With your hands, pat the spices all over the pork loin. Sprinkle with salt and pepper. Heat the olive oil in an ovenproof, heavy-based pan over mediumhigh heat. When the oil is hot, add the pork and sear it on all sides. Put the pan in the oven and roast the loin until a meat thermometer registers 145°F, 40 to 50 min. (The pork will continue to cook out of the oven.) Let cool. Cut the cooled pork loin into thin slices. For each sandwich, spread a generous amount of Apple Butter on one slice of the bread; spread the mustard on the other. Pile the slices of pork on one side and top with the other. FINE COOKING Apple Butter Enjoy a taste of both sandwiches with a half of each. The nutty flavor of the grain salad goes well with the tangy vegetable sandwich and the roasted pork.